Kenner Crawfish Étouffée with Smoked Paprika Rice
A rich, aromatic Louisiana-style étouffée featuring crawfish tails in a smoky, garlic-infused sauce, served over fluffy smoked paprika rice for authentic local flavor. This louisiana-inspired seafood ready in about 55 minutes pairs crawfish tails, all-purpose flour, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs crawfish tails
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 cup, finely diced yellow onion
- 1 cup, finely diced celery
- 1/2 cup, finely diced green bell pepper
- 3 cloves, minced garlic
- 1 tsp smoked paprika
- 2 cups chicken broth
- 1.5 cups white rice
- 3 cups water
Instructions
- Step 1: Pat crawfish tails dry with paper towels, then season lightly with salt and pepper. In a large skillet, melt 2 tbsp butter over medium heat. Add 1/2 cup diced onion, 1/2 cup diced celery, and 1/4 cup diced green bell pepper. Sauté for 5-6 minutes until vegetables are softened and translucent, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and 1 tsp smoked paprika to the vegetables, stirring for 1 minute until fragrant. Sprinkle 3 tbsp all-purpose flour over the mixture, stirring constantly to form a roux for 2 minutes until golden and bubbly.
- Step 3: Gradually whisk in 2 cups chicken broth until smooth, then add crawfish tails. Simmer gently for 8-10 minutes until crawfish are opaque and heated through. Meanwhile, cook 1.5 cups white rice and 3 cups water in a rice cooker or pot until fluffy (about 18 minutes). Serve étouffée over rice, topping with remaining diced vegetables and scallions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kenner Crawfish Étouffée with Smoked Paprika Rice take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kenner Crawfish Étouffée with Smoked Paprika Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crawfish tails from drying out.
Can I substitute ingredients in Kenner Crawfish Étouffée with Smoked Paprika Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kenner Crawfish Étouffée with Smoked Paprika Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kenner Crawfish Étouffée with Smoked Paprika Rice?
Louisiana seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
